RECIPES | These Char Siu BBQ pork ribs were created to satisfy a craving for good Hong Kong inspired ribs. They have a distinct pork flavor and are moderately sweet, with a deep red color. They are not traditional however the low and slow cooking method makes them delicious.
Preparation Time: 10 minutes / Cooking Time: 2 hours / Serves: 1-2
- 100g Char Siu Sauce
- 30ml rice wine vinegar
- 14g garlic powder
- 30ml cooking wine
- 5g chilli powder
- 1 rack of pork ribs
- Heat your charcoal according to the instructions for your BBQ/smoker.
- Trim off any unwanted membrane from the pork racks with a knife.
- Mix together the Char Siu sauce, vinegar, cooking wine, chili powder and garlic powder.
- Coat the rack in the sauce.
- Hang the racks in your BBQ/smoker.
- Cook for 1.5 hours.
- Coat the rack with the remaining sauce and cook for a further 30 minutes or until the internal temperature reaches 160°F/70°C.
- Remove the ribs from the BBQ and allow them to rest for 5-10 minutes.
- To serve, cut the ribs into pieces and serve with rice and sauteed vegetables.
Finding American-style pork spare ribs in Australia is very difficult as it’s not a standard cut in this country. As result we had to use baby back ribs. Baby back ribs are cut from the area where the ribs meet the spine which makes then a smaller and a leaner cut. If you prefer your ribs less fatty; stick with baby back ribs however if you don’t, you may need to hunt around for a butcher that can provide you with an alternative cut.